I have been thinking of things to add into my breakfast menu that are easy, tasty and that the kids will agree to eat. I'm a little over pancakes - the kids clearly aren't as they have been on high rotation!

I saw a recipe for making a baked version of oats with carrot and topped with nuts for a yummy crunch. It was a little involved so I simplified it for me and it was amazing!

INGREDIENTS (serves 4-6)

1 carrot finely grated

2 cups rolled oats (organic gluten free if available)

1/2 tsp vanilla powder

1/2 tsp cinnamon (you can have less if its too much spice)

2 Tbs chia seeds

1/4 cup almonds chopped (leave out if the kids don't like the texture)

3 cups nut milk (I used cashew nut milk)

2 medjool dates chopped

2 Tbs coconut cream (optional - it makes the oats even creamier)

Topping

1/2 cup chopped walnuts, hazelnuts and almonds

1/2 cup shredded coconut

2 tsp coconut oil

1 Tbs rice malt syrup (or maple syrup)

METHOD

Mix together the ingredients and leave to soak overnight in the fridge. This helps to improve the digestibility of the oats.

In the morning either divide the mixture into individual bowls or leave in one oven proof pot.

Mix together the topping ingredients in a bowl and then spread over the top

Place in a preheated oven at 180 C for 20 mins, or until the oats are bubbling and the top is crunchy.

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